Paper Crafts Gourmet

This is so good, you can’t stop eating it—and you’ll be wishing you’d planned it for your entire meal. My sister-in-law. Maria. makes this recipe every time we come to visit her in New Hampshire, and by the time it’s time for dinner, we’re so full from the bruschetta, it’s hard to eat what’s planned!

DIRECTIONSChop tomatoes finely and let juices drain. Chop onion, mushrooms, and red peppers, and layer them one at a time in a glass container or jar. Additionally layer capers, basil, and tomatoes. Pour olive oil and vinegar over the ingredients and allow to marinate for a couple of hours. To serve, stir together and place on toasted French bread.